Ham Chim Peng

Yesterday I made some Ham chim Peng. This was one of my popular orders of all time. The last time I made these Ham Chim Peng for my Church Fund Raising, it was sold out within an hour even before the mass services was finished. As usual, I used the gelantinized method to make the Ham Chim Peng so it would stayed soft all the time. .

(A) Gelatinised dough
120g plain flour
85ml hot boiling water
1. Place flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour